CN114128845A - Pressed salted duck and preparation method thereof - Google Patents
Pressed salted duck and preparation method thereof Download PDFInfo
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- CN114128845A CN114128845A CN202111504100.4A CN202111504100A CN114128845A CN 114128845 A CN114128845 A CN 114128845A CN 202111504100 A CN202111504100 A CN 202111504100A CN 114128845 A CN114128845 A CN 114128845A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The application relates to the technical field of food processing, and particularly discloses a pressed salted duck and a preparation method thereof. The preparation method comprises the following steps: selecting ducks; killing: slaughtering, unhairing, eviscerating and cleaning ducks to obtain white duck strips; pickling: uniformly mixing the auxiliary materials with water to obtain a pickling material, and immersing the white duck into the pickling material to pickle for 18-28 h; shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest; air drying: naturally drying the shaped duck in the shade until no water drops; baking: baking the air-dried duck at 65-80 deg.C for 7-11 h; marinating: marinating the roasted duck in prepared brine, taking out when the duck is golden yellow, and shaping to obtain pressed salted duck. By the formula and the preparation method, the prepared pressed salted duck is golden yellow in skin color, ruddy in meat quality, fresh in color, delicious in taste, tender and slagging, fat but not greasy.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a pressed salted duck and a preparation method thereof.
Background
Sichuan cuisine, one of eight Chinese cabbages, has the special flavor of one dish and one grid and all tastes, is known in the sea and abroad by the spicy taste, is vegetatively reputed to be eaten in China and the taste is in Sichuan, and also enjoys the title of cooking native states in Sichuan. The Sichuan pickles are spicy, fresh and fragrant, and have pickled marinated foods with unique flavor, and the Guanghan Hanzhou pressed salted ducks are one of the representatives of the Sichuan pickles.
According to history, teal people in Gushu nationality have the habit of breeding poultry in duck river, the meat quality of the bred ducks is fresh, tender and beautiful, and local people often cook gourmet food by taking ducks as raw materials. Because the prior food storage is inconvenient, local people use bamboo bones to stretch and support the duck after salting the duck which cannot be eaten, and then dry the duck. Therefore, the storage time of food can be prolonged, and people find that the salted duck has more unique and delicious flavor, so that people gradually make the salted duck specially.
The inventor finds that the cut surfaces of the conventional pressed salted ducks on the market are loose and dull, and the flavor and the mouthfeel are general.
Disclosure of Invention
In order to improve the flavor and taste of the pressed salted duck, the application provides the pressed salted duck and the preparation method thereof.
In a first aspect, the application provides a preparation method of a pressed salted duck, which adopts the following technical scheme: a preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting duck with weight of 2.5-3.2kg for feeding for 80-110 days;
killing: slaughtering, unhairing, eviscerating and cleaning ducks to obtain white duck strips;
pickling: uniformly mixing the auxiliary materials with water to obtain a pickling material, and immersing the white duck into the pickling material to pickle for 18-28 h; the auxiliary materials comprise refined salt, kaoliang spirit, paprika powder, ginger powder, five spice powder, syrup, large onion sections, small onion sections and ginger powder; shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: baking the air-dried duck at 65-80 deg.C for 7-11 h;
marinating: marinating the roasted duck in prepared brine, fishing out when the duck is golden yellow, and shaping to obtain pressed salted duck; the brine comprises old brine, clear water and brine materials, wherein the brine materials comprise pepper, ginger, bay leaves, cassia bark, star anise and dried hot pepper.
By adopting the technical scheme, the prepared pressed salted duck has golden skin, ruddy meat, fresh color and delicious taste, tenderness, slag melting and fat but not greasy taste.
Feeding the duck for 80-110 days, wherein the duck with the weight of 2.5-3.2kg has good meat quality, is fresh, tender and delicious, and is fat but not greasy; soaking the white duck in the pickling material for pickling for 18-28h, so that the fishy smell of the duck can be removed, and the taste of the pressed salted duck can be improved; after the duck is cured, shaping is carried out, so that the subsequent air drying and baking are facilitated, and the duck is shaped into a plate shape, so that the duck is more attractive and the appetite is enhanced; the shaped duck is firstly dried in the shade until no water drops, and then is baked, so that the auxiliary materials are more tasty, the meat quality is not damaged, and the nutrition loss is less; the dried salted duck is marinated after being baked, so that the flavor of the salted duck can be enhanced, and the salted duck is aromatic in flavor. In the application, the duck is pickled, then roasted, and finally marinated, and the pickling, roasting and marinating are combined, so that the taste of the duck is changed by turning over the ground, the pressed salted duck is endowed with special flavor and taste, and the pressed salted duck with crisp skin, crisp bone, tender meat, moderate saltiness, tender and compact meat, strong fragrance and lasting flavor can be obtained.
The marinated pressed salted duck can be eaten by a standing horse, and has good flavor and good taste. The food can also be stored after being vacuum-packed, the shelf life can reach 6-8 months after being vacuum-packed, the storage time is long, and the storage or the taking out is convenient.
Preferably, the auxiliary materials comprise the following raw materials in parts by weight:
20-40 parts of refined salt, 5-18 parts of kaoliang spirit, 15-30 parts of pepper powder, 20-30 parts of ginger powder, 10-20 parts of five spice powder, 5-10 parts of syrup, 20-50 parts of green Chinese onion sections, 10-20 parts of small onion sections and 30-45 parts of ginger powder.
The syrup is a product obtained by frying and scratching white sugar.
The auxiliary material prepared according to the formula is used for pickling the white duck, so that on one hand, the fishy smell of the duck can be removed, and on the other hand, the salty flavor can be blended into duck meat, so that the pressed salted duck is more tasty. In addition, the taste can be improved, so that the pressed salted duck is chewier to eat.
Preferably, the weight ratio of the white duck, the auxiliary materials and the water is (20-40): (0.8-1.5): (5-13). Further preferably, the weight ratio of the white duck, the auxiliary materials and the water is 25: 1: 12.
compared with the common dry pickling method, the method has the advantages that the salted duck is pickled by the water pickling method, the pickled duck is more tasty and uniform, the food materials can absorb water, and the meat quality is improved. The weight ratio of the white duck, the auxiliary materials and the water is (20-40): (0.8-1.5): (5-13) the pickling is good in pickling effect. When the weight ratio of the white duck, the auxiliary materials and the water is 32: 1: 12 hours, the pickling effect is best, and the pressed salted duck is moderate in salt and delicious and tasty.
Preferably, the weight ratio of the old brine to the clear water to the halogen material is (7.5-11): (3-5): (0.5-1.3). Preferably, the weight ratio of the old brine to the clear water to the halogen material is 9.7: 4: 1.3.
preferably, the halogen material comprises the following raw materials in parts by weight: 40-60 parts of pepper, 40-80 parts of ginger, 1-5 parts of bay leaves, 5-9 parts of cassia bark, 10-20 parts of star anise and 20-40 parts of dried hot pepper.
The 'old brine' in the application refers to brine left when the ducks are marinated last time, the old brine can be repeatedly used, but the old brine needs to be boiled at high temperature every day to prevent the old brine from being rotten, and the old brine which is used for a long time is more tasty and precious. In this application, 15-30 days of "old brine" brine is preferred. The original bittern comprises soup-stock (pig bone soup and/or old chicken soup), sugar, spice bag, rhizoma Zingiberis recens, Bulbus Allii and cooking wine.
The salted duck prepared by marinating the duck according to the formula disclosed by the application has the advantages of rich taste, palatable texture, pleasant aroma, moistening but not greasy feeling, appetite enhancement and nutrition enhancement.
Preferably, in the salting step, the food is salted in an environment of 10-17 ℃ for 18-24 h.
The duck meat is pickled for 18-24 hours in the environment of 10-17 ℃, the pickling effect is good, the pickling effect is not affected due to too low pickling temperature, and the duck meat is not deteriorated due to too high pickling temperature.
Preferably, in the baking step, the mixture of corncobs, cypress chips and the like is used as fuel for baking.
When baking, the dried duck is placed in a baking room, 8-12 ducks are placed per square meter, the mixture made of corncobs, cypress branch wood chips and the like is used as fuel for baking, and the baking is carried out for 7-11 hours at the temperature of 65-80 ℃ to finish the baking. Compared with baking in an electric baking room, the mixture made of corncobs, cypress branch wood chips and the like is used as fuel for baking, so that the prepared pressed salted duck is endowed with special flavor and taste, and is more favored by consumers.
Preferably, the washing in the slaughtering step comprises the following steps:
washing with flowing water for 2-4 times, soaking in 12-20 deg.C water for 30-60min, and washing for 1-2 times.
By adopting the technical scheme, the fishy smell of the duck can be well removed, and the texture of the duck meat can not be influenced.
Preferably, the duck in the duck selection step is selected from lace duck or cherry valley duck.
The salted duck is prepared from the laced duck or the cherry valley duck, so that the flavor and the taste of the salted duck are improved, and the processed salted duck is high in protein content, low in fat and cholesterol, rich in amino acid, fatty acid and mineral elements necessary for a human body, integrates nutrition, health care and body nourishing, and is a high-quality meat food.
In a second aspect, the application provides a pressed salted duck, which adopts the following technical scheme:
a pressed salted duck is prepared by the above preparation method.
The pressed duck prepared according to the formula and the preparation method has special flavor and taste, and is crisp in skin, crisp in bone, tender and compact in meat quality, delicious in color and taste, moderate in salt, fat but not greasy, and aromatic in flavor.
In summary, the present application has the following beneficial effects:
1. the pressed duck prepared according to the formula and the preparation method disclosed by the application is crisp in skin, crisp in bone, tender and compact in meat quality, fresh in color, delicious in taste, moderate in salt, fat but not greasy, rich in fragrance and special in flavor and mouthfeel;
2. in the application, the dried salted duck is prepared by pickling, baking, marinating, pickling, baking and marinating, and the dried salted duck is golden yellow in skin color, ruddy in meat quality, fresh in color, delicious in taste, tender and slagging, fat but not greasy.
Detailed Description
The present application will be described in further detail with reference to examples. Specifically, the following are described: the following examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer; the starting materials used in the following examples are all those conventionally commercially available except where specifically noted.
Examples of preparation of auxiliary materials
The auxiliary materials comprise the following components:
20-40 parts of refined salt, 5-18 parts of kaoliang spirit, 15-30 parts of pepper powder, 20-30 parts of ginger powder, 10-20 parts of five spice powder, 5-10 parts of syrup, 20-50 parts of green Chinese onion sections, 10-20 parts of small onion sections and 30-45 parts of ginger powder.
The auxiliary material preparation examples 1 to 4 are different from the auxiliary material comparative preparation example 1 only in the amount of the auxiliary material raw material or the selection of the raw material, and are specifically shown in the following table 1.
TABLE 1
| Raw materials | Auxiliary materials 1 | Auxiliary materials 2 | Auxiliary materials 3 | Auxiliary material 4 | Comparative auxiliary Material 1 |
| Refined salt/g | 50 | 20 | 40 | 32 | 32 |
| Sorghum liquor/g | 20 | 5 | 18 | 15 | 0 |
| Sichuan pepper powder/g | 10 | 30 | 10 | 17 | 17 |
| Ginger powder/g | 15 | 30 | 20 | 12 | 0 |
| Five spice powder/g | 30 | 20 | 10 | 13 | 13 |
| Syrup/g | 20 | 8 | 5 | 10 | 0 |
| Big shallot segment/g | 60 | 40 | 20 | 50 | 50 |
| Small onion pieces/g | 30 | 20 | 15 | 10 | 10 |
| Ginger powder/g | 40 | 30 | 45 | 37 | 37 |
Examples of preparation of brine Material
The halogen material comprises the following components:
40-60 parts of pepper, 40-80 parts of ginger, 1-5 parts of bay leaves, 5-9 parts of cassia bark, 10-20 parts of star anise and 20-40 parts of dried hot pepper.
Halogen preparation examples 1 to 4 differ from halogen comparative preparation example 1 only in the amount of halogen raw material or the selection of raw material, as shown in table 2 below.
TABLE 2
Examples
The brine in the embodiment is the brine left after 20 times of duck marinating, and the original brine mainly comprises soup-stock (pig bone soup and/or old chicken soup), sugar, spice bag, ginger, garlic and cooking wine.
Example 1
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting laced ducks with the weight of 2.88kg and fed for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white duck strips with the weight of 2.35 kg;
pickling: uniformly mixing 157g of auxiliary material 1 and 1500g of water to obtain a pickling material, immersing the white duck into the pickling material, and pickling for 24 hours at room temperature;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the method comprises the following steps of (1) mixing aged brine, clear water and a brine material according to a weight ratio of 5: 3: 0.5, mixing to obtain prepared brine, marinating the roasted duck in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted duck.
Example 2
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting laced ducks with the weight of 3kg for feeding for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white duck strips with the weight of 2.4 kg;
pickling: uniformly mixing 160g of auxiliary material 2 and 1527g of water to obtain a pickling material, immersing the white duck into the pickling material, and pickling for 24 hours at room temperature;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the method comprises the following steps of (1) mixing aged brine, clear water and a brine material 2 in a weight ratio of 5: 3: 0.5, mixing to obtain prepared brine, marinating the roasted duck in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted duck.
Example 3
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting laced ducks with the weight of 2.91kg and fed for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white duck strips with the weight of 2.45 kg;
pickling: 163g of auxiliary material 3 and 1561g of water are uniformly mixed to obtain a pickling material, and the white duck is immersed in the pickling material and pickled for 24 hours at room temperature;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the method comprises the following steps of mixing aged brine, clear water and a brine material 3 in a weight ratio of 5: 3: 0.5, mixing to obtain prepared brine, marinating the roasted duck in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted duck.
Example 4
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting and feeding the laced ducks with the weight of 3.08kg for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white duck strips with the weight of 2.51 kg;
pickling: uniformly mixing 167g of auxiliary material 4 and 1599g of water to obtain a pickling material, immersing the white duck into the pickling material, and pickling for 24 hours at room temperature;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the method comprises the following steps of mixing aged brine, clear water and a brine material 4 in a weight ratio of 5: 3: 0.5, mixing to obtain prepared brine, marinating the roasted duck in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted duck.
Example 5
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting laced ducks with the weight of 3.2kg for feeding for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white duck strips with the weight of 2.7 kg;
pickling: 337.5g of auxiliary materials 4 and 2000g of water are uniformly mixed to obtain a pickling material, and the white duck is immersed in the pickling material and pickled for 24 hours at room temperature;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the method comprises the following steps of mixing aged brine, clear water and a brine material 4 in a weight ratio of 5: 3: 0.5, mixing to obtain prepared brine, marinating the roasted duck in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted duck.
Example 6
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting laced ducks with the weight of 2.8kg for feeding for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white duck strips with the weight of 2.35 kg;
pickling: uniformly mixing 39.2g of auxiliary material 4 and 235.9g of water to obtain a pickling material, immersing the white duck into the pickling material, and pickling for 24 hours at room temperature;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the method comprises the following steps of mixing aged brine, clear water and a brine material 4 in a weight ratio of 5: 3: 0.5, mixing to obtain prepared brine, marinating the roasted duck in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted duck.
Example 7
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting laced ducks with the weight of 2.97kg and fed for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white duck strips with the weight of 2.48 kg;
pickling: uniformly mixing 99.2g of auxiliary material 4 and 1192g of water to obtain a pickling material, immersing the white duck into the pickling material, and pickling for 24 hours at room temperature;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the method comprises the following steps of mixing aged brine, clear water and a brine material 4 in a weight ratio of 5: 3: 0.5, mixing to obtain prepared brine, marinating the roasted duck in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted duck.
Example 8
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting laced ducks with the weight of 2.9kg for feeding for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white duck strips with the weight of 2.35 kg;
pickling: uniformly mixing 94g of auxiliary material 4 and 1129g of water to obtain a pickling material, immersing the white duck into the pickling material, and pickling for 24 hours at room temperature;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the old brine, the clear water and the brine 4 are mixed according to the weight ratio of 7.5: 3: 0.5, mixing to obtain prepared brine, marinating the roasted duck in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted duck.
Example 9
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting and feeding the laced ducks with the weight of 3.15kg for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white duck strips with the weight of 2.62 kg;
pickling: uniformly mixing 104.8g of auxiliary material 4 and 1257g of water to obtain a pickling material, immersing the white duck in the pickling material, and pickling for 24 hours at room temperature;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the method comprises the following steps of (1) mixing aged brine, clear water and a brine material 4 in a weight ratio of 11: 5: 1.3, mixing to obtain prepared brine, marinating the roasted ducks in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted ducks.
Example 10
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting and feeding laced ducks with the weight of 2.77kg for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white duck strips with the weight of 2.34 kg;
pickling: uniformly mixing 93.6g of auxiliary material 4 with 1125g of water to obtain a pickling material, immersing the white duck into the pickling material, and pickling for 24 hours at room temperature;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the old brine, the clear water and the brine 4 are mixed according to the weight ratio of 9.7: 4: 1.3, mixing to obtain prepared brine, marinating the roasted ducks in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted ducks.
Example 11
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting and feeding the laced ducks with the weight of 2.67kg for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white duck strips with the weight of 2.35 kg;
pickling: uniformly mixing 94g of auxiliary material 4 and 1130g of water to obtain a pickling material, immersing the white duck into the pickling material, and pickling for 24 hours at 10 ℃;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the old brine, the clear water and the brine 4 are mixed according to the weight ratio of 9.7: 4: 1.3, mixing to obtain prepared brine, marinating the roasted ducks in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted ducks.
Example 12
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting and feeding the laced ducks with the weight of 3.15kg for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white ducks weighing 2.64 kg;
pickling: uniformly mixing 105.6g of auxiliary material 4 and 1269g of water to obtain a pickling material, immersing the white duck in the pickling material, and pickling at 17 ℃ for 18 hours;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the old brine, the clear water and the brine 4 are mixed according to the weight ratio of 9.7: 4: 1.3, mixing to obtain prepared brine, marinating the roasted ducks in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted ducks.
Example 13
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting and feeding the laced ducks with the weight of 2.87kg for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating, washing with running water for 3 times, soaking in water at 12 deg.C for 35min, and washing for 2 times to obtain duck strips with weight of 2.44 kg;
pickling: uniformly mixing 97.6g of auxiliary material 4 and 1173g of water to obtain a pickling material, immersing the white duck into the pickling material, and pickling for 24 hours at 10 ℃;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the old brine, the clear water and the brine 4 are mixed according to the weight ratio of 9.7: 4: 1.3, mixing to obtain prepared brine, marinating the roasted ducks in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted ducks.
Example 14
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting and feeding the laced ducks with the weight of 3.07kg for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating, washing with running water for 3 times, soaking in water at 20 deg.C for 60min, and washing for 2 times to obtain duck strips with weight of 2.51 kg;
pickling: uniformly mixing 100.4g of auxiliary materials 4 and 1207g of water to obtain a pickling material, immersing the white duck into the pickling material, and pickling for 24 hours at 10 ℃;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the old brine, the clear water and the brine 4 are mixed according to the weight ratio of 9.7: 4: 1.3, mixing to obtain prepared brine, marinating the roasted ducks in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted ducks.
Example 15
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting and feeding the laced ducks with the weight of 2.58kg for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating, washing with running water for 3 times, soaking in water at 40 deg.C for 10min, and washing for 2 times to obtain duck strips with weight of 2.39 kg;
pickling: uniformly mixing 95.6g of auxiliary material 4 and 1149g of water to obtain a pickling material, immersing the white duck in the pickling material, and pickling at 10 ℃ for 24 hours;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the old brine, the clear water and the brine 4 are mixed according to the weight ratio of 9.7: 4: 1.3, mixing to obtain prepared brine, marinating the roasted ducks in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted ducks.
Example 16
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting laced ducks with the weight of 2.81kg and fed for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating, washing with running water for 3 times, soaking in water at 12 deg.C for 35min, and washing for 2 times to obtain duck strips with weight of 2.42 kg;
pickling: uniformly mixing 96.8g of auxiliary materials 4 and 1163g of water to obtain a pickling material, immersing the white duck in the pickling material, and pickling at 10 ℃ for 24 hours;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: placing the dried duck in a drying room, placing 10 ducks per square meter, using a mixture prepared from corncobs, cypress sawdust and the like as a fuel, and baking for 8 hours at 70 ℃;
marinating: the old brine, the clear water and the brine 4 are mixed according to the weight ratio of 9.7: 4: 1.3, mixing to obtain prepared brine, marinating the roasted ducks in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted ducks.
Example 17
A preparation method of pressed salted duck comprises the following steps:
selecting ducks: feeding cherry valley duck of 3.2kg weight for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating, washing with running water for 3 times, soaking in water at 12 deg.C for 35min, and washing for 2 times to obtain duck strips with weight of 2.65 kg;
pickling: uniformly mixing 106g of auxiliary material 4 and 1274g of water to obtain a pickling material, immersing the white-strip ducks in the pickling material, and pickling at 10 ℃ for 24 hours;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: placing the dried duck in a drying room, placing 10 ducks per square meter, using a mixture prepared from corncobs, cypress sawdust and the like as a fuel, and baking for 8 hours at 70 ℃;
marinating: the old brine, the clear water and the brine 4 are mixed according to the weight ratio of 9.7: 4: 1.3, mixing to obtain prepared brine, marinating the roasted ducks in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted ducks.
Comparative example
Comparative example 1
Comparative example 1 differs from example 4 only in that in comparative example 1, the auxiliary material 4 is replaced by comparative auxiliary material 1, which is as follows:
a preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting laced ducks with the weight of 3.18kg and fed for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white duck strips with the weight of 2.57 kg;
pickling: uniformly mixing 171.3g of the comparative auxiliary material 1 and 1647g of water to obtain a pickling material, immersing the white duck in the pickling material, and pickling for 24 hours at room temperature;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the method comprises the following steps of mixing aged brine, clear water and a brine material 4 in a weight ratio of 5: 3: 0.5, mixing to obtain prepared brine, marinating the roasted duck in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted duck.
Comparative example 2
Comparative example 2 differs from example 4 only in that in comparative example 2, the halogen 4 is replaced by comparative halogen 1, as follows:
a preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting laced ducks with the weight of 2.88kg and fed for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white ducks weighing 2.43 kg;
pickling: evenly mixing 162g of auxiliary material 4 with 1558g of water to obtain a pickling material, immersing the white duck in the pickling material, and pickling for 24 hours at room temperature;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: putting the dried duck into a drying room, putting 10 ducks per square meter, using corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the method comprises the following steps of (1) mixing aged brine, clear water and a comparative brine material according to a weight ratio of 5: 3: 0.5, mixing to obtain prepared brine, marinating the roasted duck in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted duck.
Comparative example 3
Comparative example 3 differs from example 4 only in that in comparative example 3, there is no marinating step, as follows: a preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting laced ducks with the weight of 3.03kg for feeding for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white ducks weighing 2.47 kg;
pickling: uniformly mixing 164.6g of auxiliary material 4 and 1583g of water to obtain a pickling material, immersing the white duck in the pickling material, and pickling for 24 hours at room temperature;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: and (3) putting the dried ducks in a drying room, putting 10 ducks per square meter, baking for 8 hours at 70 ℃ by using corncobs as fuel, and shaping to obtain the pressed salted ducks.
Comparative example 4
Comparative example 4 differs from example 4 only in that in comparative example 4, there is no air-drying step, as follows:
a preparation method of pressed salted duck comprises the following steps:
selecting ducks: selecting and feeding the laced ducks with the weight of 2.79kg for 90 days;
killing: slaughtering laced ducks, unhairing, eviscerating and washing for 3 times by running water to obtain white ducks weighing 2.40 kg;
pickling: uniformly mixing 160g of auxiliary materials 4 and 1538g of water to obtain a pickling material, immersing the white duck into the pickling material, and pickling for 24 hours at room temperature;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
baking: putting the shaped duck into a drying room, putting 10 ducks per square meter, taking corncobs as fuel, and baking for 8 hours at 70 ℃;
marinating: the method comprises the following steps of mixing aged brine, clear water and a brine material 4 in a weight ratio of 5: 3: 0.5, mixing to obtain prepared brine, marinating the roasted duck in the prepared brine, fishing out when the color is golden yellow, and shaping to obtain the pressed salted duck.
Performance detection
According to the quality requirements of the pressed salted ducks, 63 employees are randomly selected to be divided into 21 leveling groups, the pressed salted ducks prepared in examples 1-17 and comparative examples 1-4 are subjected to sensory evaluation, and the photosensitive evaluation indexes are shown in the following table 3. The specific evaluation score is shown in table 4 below, and a higher score indicates that the pressed salted duck has a better flavor and taste and is more preferred.
TABLE 3 sensory evaluation index Table
TABLE 4 detailed evaluation Table
By combining the examples 1-4 and the comparative examples 1-2 and combining the tables 3-4, the auxiliary materials and the halogen materials in the formula are prepared according to the proportion, so that the flavor and the mouthfeel of the pressed salted duck can be improved.
By combining example 4 and comparative examples 3-4 and combining tables 3-4, the steps are matched with each other when the pressed salted duck is prepared, so that the flavor and the mouthfeel of the pressed salted duck can be improved.
As can be seen by combining examples 4-7 and tables 3-4, the weight ratio of the white duck, the auxiliary materials and the water during pickling is (20-40): (0.8-1.5): (5-13) the flavor and taste of the pressed salted duck can be improved, and when the weight ratio of the white salted duck, the auxiliary materials and the water is 25: 1: 12, the curing effect is best, and the flavor and the taste of the pressed salted duck are best.
In combination with examples 7-10 and tables 3-4, it can be seen that the weight ratio of the brine, the clear water and the halogen material is (7.5-11): (3-5): (0.5-1.3), the marinating effect is good, and the flavor and the taste of the pressed salted duck can be improved; optimally, when the weight ratio of the old brine to the clear water to the brine is 9.7: 4: when 1.3, the marinating effect is best.
As can be seen by combining examples 11-12 and tables 3-4, the salting environment affects the flavor and mouthfeel of the pressed salted duck, and the flavor and mouthfeel of the pressed salted duck can be improved by salting the pressed salted duck at 10-17 ℃ for 18-24 h.
As can be seen by combining examples 13-15 and tables 3-4, the washing operation affects the flavor and taste of the pressed salted duck, and the flavor and taste of the pressed salted duck can be improved by washing the pressed salted duck with running water for 2-4 times, then soaking the pressed salted duck in water at 12-20 ℃ for 30-60min, and then washing the pressed salted duck for 1-2 times.
As can be seen by combining examples 13-15 with tables 3-4, the type of fuel affects the flavor and taste of the pressed salted duck, and the flavor and taste of the pressed salted duck can be improved by using the mixture of corncobs, cypress chips and the like as the fuel for baking.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. A preparation method of pressed salted duck is characterized by comprising the following steps: the method comprises the following steps:
selecting ducks: selecting duck with weight of 2.5-3.2kg for feeding for 80-110 days;
killing: slaughtering, unhairing, eviscerating and cleaning ducks to obtain white duck strips;
pickling: uniformly mixing the auxiliary materials with water to obtain a pickling material, and immersing the white duck into the pickling material to pickle for 18-28 h; the auxiliary materials comprise refined salt, kaoliang spirit, paprika powder, ginger powder, five spice powder, syrup, large onion sections, small onion sections and ginger powder;
shaping: flattening the wings and thighs of the salted duck, inserting the bamboo bones on the ribs of the duck, and expanding and shaping the chest;
air drying: naturally drying the shaped duck in the shade until no water drops;
baking: baking the air-dried duck at 65-80 deg.C for 7-11 h;
marinating: marinating the roasted duck in prepared brine, fishing out when the duck is golden yellow, and shaping to obtain pressed salted duck; the brine comprises old brine, clear water and brine materials, wherein the brine materials comprise pepper, ginger, bay leaves, cassia bark, star anise and dried hot pepper.
2. The method for preparing pressed salted duck of claim 1, which comprises the following steps: the auxiliary materials comprise the following raw materials in parts by weight:
20-40 parts of refined salt, 5-18 parts of kaoliang spirit, 15-30 parts of pepper powder, 20-30 parts of ginger powder, 10-20 parts of five spice powder, 5-10 parts of syrup, 20-50 parts of green Chinese onion sections, 10-20 parts of small onion sections and 30-45 parts of ginger powder.
3. The method for preparing pressed salted duck of claim 2, which comprises the following steps: the weight ratio of the white duck, the auxiliary materials and the water is (20-40): (0.8-1.5): (5-13).
4. The method for preparing pressed salted duck of claim 2, which comprises the following steps: the weight ratio of the old brine to the clear water to the brine is (7.5-11): (3-5): (0.5-1.3).
5. The method for preparing pressed salted duck of claim 4, which comprises the following steps: the halogen material comprises the following raw materials in parts by weight:
40-60 parts of pepper, 40-80 parts of ginger, 1-5 parts of bay leaves, 5-9 parts of cassia bark, 10-20 parts of star anise and 20-40 parts of dried hot pepper.
6. The method for preparing pressed salted duck of claim 1 or 5, which comprises the following steps: in the pickling step, pickling is carried out for 18-24h in the environment of 10-17 ℃.
7. The method for preparing pressed salted duck of claim 1, which comprises the following steps: in the baking step, a mixture made of corncobs, cypress chips and the like is used as fuel for baking.
8. The method for preparing pressed salted duck of claim 1, which comprises the following steps: the cleaning in the slaughtering step comprises the following steps:
washing with flowing water for 2-4 times, soaking in 12-20 deg.C water for 30-60min, and washing for 1-2 times.
9. The method for preparing pressed salted duck of claim 1, which comprises the following steps: the duck in the step of selecting duck is selected from lace duck or cherry valley duck.
10. A pressed salted duck is characterized in that: prepared by the preparation method of any one of claims 1 to 9.
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| KR20110036303A (en) * | 2009-10-01 | 2011-04-07 | 김홍영 | Method for manufacturing duck barbecue roasted by wood fire |
| CN102972725A (en) * | 2012-11-22 | 2013-03-20 | 毛希泽 | Dried salted duck salting seasoning and preparation method of dried salted duck |
| CN103462059A (en) * | 2013-08-14 | 2013-12-25 | 贵州省湄潭县永兴徐陈板鸭有限公司 | Technology for processing salted ducks |
| CN107114703A (en) * | 2017-05-18 | 2017-09-01 | 中金辐照成都有限公司 | A kind of Storage method of nine chis halogen pressed salted duck |
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